Evaluación de propiedades prebióticas de ?-galactósidos obtenidos de materiales vegetales y su potencial uso en la elaboración de alimentos funcionales
The aim of this work was to design a baked functional food including an ingredient,\nobtained from unconventional plant materials, to provide components of the type ?-\ngalactosides whose prebiotic properties were confirmed by in vitro and in vivo animal model. In this context, plant materials from...
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| Formato: | Tesis doctoral acceptedVersion |
| Lenguaje: | Español |
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Facultad de Farmacia y Bioquímica
2016
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| Acceso en línea: | http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=posgraafa&cl=CL1&d=HWA_1388 http://repositoriouba.sisbi.uba.ar/gsdl/collect/posgraafa/index/assoc/HWA_1388.dir/1388.PDF |
| Aporte de: |
| Sumario: | The aim of this work was to design a baked functional food including an ingredient,\nobtained from unconventional plant materials, to provide components of the type ?-\ngalactosides whose prebiotic properties were confirmed by in vitro and in vivo animal model. In this context, plant materials from lupin, squash and buckwheat seeds, were\nobtained. Firstly, the extraction process of the present sugars in respective seeds was\nevaluated. Thereafter, the prebiotic activity of plant material extracted by probiotic strain L. paracasei and enteric mixture was evaluated, and then continue their study\nusing an in vivo model with Wistar rats. Finally, flour obtained from milled squash seeds was selected because of its high nutritional value, the rise in consumption of seeds\nand their availability in our country, for the formulation of a baked product suitable for celiacs. The baked product obtained was found to contain compounds with prebiotic properties and a high value nutritional profile, rich in proteins, vegetable fat acids and total dietary fiber, respect to the product formulated with the celiac premix. |
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